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–+ servings
Slow Cooker Basil Chicken Coconut Curry Recipe

Irresistibly Easy Slow Cooker Basil Chicken Coconut Curry Recipe

This Slow Cooker Basil Chicken Coconut Curry Recipe combines creamy coconut milk with earthy spices for a comforting meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Comfort Foods
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 lb Chicken Thighs Skinless
  • 1 can Coconut Milk
  • 2 tbsp Yellow Curry Powder Adjust to taste
  • 1 medium Red Onion Chopped
  • 3 cloves Garlic Minced
  • 1 inch Fresh Ginger Grated
For the Heat
  • 1 medium Jalapeño Chopped
  • 1 tbsp Chili Powder Adjust to taste
For Seasoning
  • 1 tbsp Basil Dried
  • to taste Salt
  • to taste Pepper
For Thickening
  • 2 tbsp Cornstarch Mix with water to create slurry
For Garnish
  • 1/4 cup Cilantro Chopped

Equipment

  • Slow Cooker
  • Skillet

Method
 

Directions
  1. Prepare the Chicken by removing the skin and seasoning with salt and pepper.
  2. Sear the Chicken in a skillet over medium-high heat for about 2-3 minutes on each side until browned.
  3. Combine Ingredients in a slow cooker: coconut milk, dried basil, salt, pepper, curry powder, and chili powder. Stir until mixed.
  4. Add Vegetables: chopped red onion, minced garlic, and jalapeños to the slow cooker.
  5. Incorporate Chicken by placing browned chicken thighs into the slow cooker.
  6. Set the Cooker to cook on high for 4-5 hours or low for 6-8 hours.
  7. Shred the Chicken after cooking, then add it back along with grated ginger and cornstarch slurry.
  8. Final Touches: Stir, cook for an additional 10 minutes, and adjust seasoning with salt and pepper. Garnish with cilantro before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 27gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Serve with steamed rice or fresh naan for a complete meal. Leftover curry can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.

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